NEW ORLEANS CHEESECAKE SQUARES

FOR THE CRUST:
1 cup all-purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
1/2 teaspoon Folgers Instant Coffee Crystals
1 cup finely chopped pecans
4 ounces butter, melted

Preheat oven to 350 degrees F.

Mix together all crust ingredients in the food processor or with mixer, until thoroughly mixed. Press into bottom of a 13 x 9 x 2-inch baking dish.

Bake for 15 minutes in the preheated oven. Cool.

FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla
2 teaspoons Folgers Instant Coffee Crystals

In food processor or with mixer, beat the cream cheese with the sugar until smooth. Beat in the eggs until mixture is fluffy.

Dissolve the coffee in the vanilla and beat into the cheese mixture until well blended.

Pour filling into the cooled crust and return to the preheated oven for 20 minutes or until set. Remove and spread on the topping.

FOR THE TOPPING:
2 cups sour cream
6 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon Folgers Instant Coffee Crystals
Pecan halves (for garnish)

Stir together all ingredients for the topping gently with a fork until blended. Spread onto the hot cake and return to the oven.

Bake for 5 minutes. Cool and chill.

To serve, top each square with a pecan half.

Makes 30 squares
Source: Folgers